Archive | October, 2013

Curried butternut squash

29 Oct

Curried butternut squash (adapted from Erin Alderson @ naturallyella.com)

  • 1 Tbs. butter
  • 1 butternut squash
  • 2 Tbs. coconut oil
  • 2 cloves garlic, minced
  • 1 small/medium onion, diced
  • 2 Tbs. curry powder
  • 1/2 tsp. sea salt
  • 1 1/2 c. diced tomatoes (or one 15 oz. can)
  • 1 c. chickpeas, cooked and drained

Cut butternut squash in half, compost the seeds, and place cut side down in a large, buttered baking dish.  Bake the butternut squash in the oven @ 350 F for one hour.

Saute onion in coconut oil for ~3 min., then add garlic and cook for another minute.  Add curry powder, sea salt, tomatoes, and chickpeas and heat on med.-low heat.  When butternut squash is done, peel it and add it to the chickpeas and tomatoes mix.  Can add chicken broth to thin out.  Serve over rice cooked in chicken broth.

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Tomato soup with beans

23 Oct

Tomato soup with chickpeas

  • 2 Tbs. olive oil
  • 2 Tbs. butter
  • 2 onions, chopped
  • 2 carrots, peeled and diced
  • 1/2 tsp. sea salt
  • 2 -28oz. cans of whole tomatoes
  • ~2 c. beans (chickpeas or other), cooked
  • 2 c. chicken stock, water from boiling potatoes, or milk/heavy cream (heated)
  • 3 to 4 Tbs. fresh rosemary, finely chopped
  • 2 Tbs. thyme
  • 1 Tbs. chicken bouillon (better than bouillon)

Saute onion and carrot in olive oil, butter, and salt until soft.  Add the tomatoes, herbs, bouillon, and chickpeas and cook ~10 min.  If adding stock or water, then add now.  Puree with immersion blender.  If adding milk, add after soup is pureed and heat through.

Cornbread

23 Oct

Cornbread

  • 1 1/2 c. masa harina
  • 1/2 c. spelt flour or sprouted spelt flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 Tbs. rapidura
  • 1/2 c. kefir milk
  • 1 c. milk
  • 4 Tbs. butter, softened
  • 2 eggs

Whisk together the dry ingredients.  Rub 2 Tbs. butter into the dry ingredients, put the other 2 Tbs. butter into a cast iron skillet.  Place the skillet into the oven and set temp. for 425 degrees F.  Add eggs and milks to the dry ingredients.  Pour batter into hot cast iron skillet and bake ~20 min.  Cool on rack upside down.